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Roasted Sweet Potato Soup with Maple Glazed Walnuts
Course Soup

Roasted Sweet Potato Soup with Maple Glazed Walnuts

By: Elysia
Servings 6 servings
This Roasted Sweet Potato Soup with Maple Glazed Walnuts is the perfect warm, cozy and healthy soup for those chilly days and nights. It's easy enough to serve on a busy weeknight, and fancy enough to serve a crowd! {Gluten-free, paleo & vegan}
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 2 large sweet potatoes or about 5 cups peeled and cubed sweet potato
  • 1 medium onion thinly sliced
  • 2 garlic cloves peeled
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. maple syrup
  • 3-4 cups no salt-added vegetable broth depending on how thick you like it
  • 1 cup coconut milk
  • 1/2-3/4 tsp. salt to taste
  • Freshly ground pepper to taste

For the maple-glazed walnuts:


  • Preheat oven to 375 degrees F. Place potato, onion and garlic in a large roasting pan. Drizzle with olive oil and maple syrup. Toss to coat. Roast for 30 to 35 minutes, flipping half way through, until golden and tender.
  • Place potato mixture in a large saucepan and add broth. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.
  • Blend soup in batches in a blender, until smooth or use an immersion blender. Return soup to pot over low heat. Stir in coconut milk. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper, to taste.
  • Meanwhile, toss together the walnuts and maple syrup in a small bowl. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.
  • Ladle soup into bowls. Garnish with glazed walnuts.


Calories: 179kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 7gSodium: 236mgFiber: 3gSugar: 12g
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